Rinse the wings, pat dry, season lightly with salt and pepper; put them in a large bowl or ziplock bag. In a separate bowl, whisk together the coconut aminos, coconut sugar, ginger, garlic, cayenne, lime juice, and lime zest.
Pour half of marinade over the wings and massage well. Reserve remaining marinade. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Bake for 20 minutes and then flip wings over and baste with juices. Continue until well browned, glazed and cooked through, about 20 to 25 minutes.
Pile the wings on a warm platter. Sprinkle them with the cilantro, green onions, and crushed cashews. Surround with lime slices and serve.